How it works
en
29
20.6 Special cooking methods and other
applications
Information and recommended settings for special
cooking methods and other applications, e.g. slow
cooking or preserving.
Yoghurt
Use your appliance to make yoghurt.
Making yoghurt
1.
Remove the accessories and shelves from the
cooking compartment.
2.
Heat 1 litre of whole milk (3.5% fat) to 90 °C on the
hob and then leave it to cool down to 40 °C.
It is sufficient to heat UHT milk to 40 °C.
3.
Mix 150 g of chilled yoghurt into the milk.
4.
Pour the mixture into small containers, e.g. cups or
small jars.
5.
Cover the containers with film, e.g. cling film.
6.
Place the containers on the cooking compartment
floor.
7.
Use the recommended settings when configuring
the appliance settings.
8.
After making the yoghurt, leave it to cool in the refri-
gerator for at least 12 hours.
Recommended settings for yoghurt
Food
Accessory/cookware Shelf pos-
ition
Temperature in
°C
Cooking time in
mins
Yoghurt
Individual moulds
Cooking
compart-
ment floor
35 - 40
8-9 hrs
Slow cooking
Cook prime cuts of meat slowly at a low temperature,
e.g. tender cuts of beef, veal, lamb or poultry.
Slow cooking poultry or meat
Note:
When using the Slow cooking heating function,
you cannot delay the start of the program by setting an
end time.
Requirement:
The cooking compartment must be cold.
1.
Use fresh, clean, hygienic meat without bones.
2.
Place the cookware onto the wire rack at level 2 in
the cooking compartment.
3.
Preheat the cooking compartment and cookware for
approx. 15 minutes.
4.
Sear the meat on all sides on the hob at a very high
heat.
5.
Immediately place the meat into the pre-warmed
cookware in the cooking compartment.
To ensure that the climate in the cooking compart-
ment remains constant, keep the cooking compart-
ment door closed during slow cooking.
6.
After slow cooking, remove the meat from the cook-
ing compartment.
Tips for slow cooking
Here you will find tips for achieving good results when
slow cooking food.
Issue
Tip
You want to slow
cook a duck breast.
¡
Place the cold duck breast
into a pan.
¡
Sear the skin side first.
¡
Slow cook the duck breast.
¡
After slow cooking, grill the
duck breast for 3 to
5 minutes until crispy.
You want to serve
your slow-cooked
meat as hot as pos-
sible.
¡
Preheat the serving plate.
¡
Make sure that the sauces
that accompany the duck
breast are very hot when
you serve them.
Recommended settings for slow cooking
Food
Accessory/cook-
ware
Shelf pos-
ition
Searing
time in
mins
Temperature
in °C
Cooking
time in
mins
Duck breast, medium
rare, 300 g each
Uncovered cook-
ware
2
6 - 8
90
1
45 - 60
Fillet of pork, whole
Uncovered cook-
ware
2
4 - 6
80
1
45 - 70
Fillet of beef, 1 kg
Uncovered cook-
ware
2
4 - 6
80
1
90 - 120
Veal medallions, 4 cm
thick
Uncovered cook-
ware
2
4
80
1
30 - 50
Saddle of lamb, bone-
less, 200 g each
Uncovered cook-
ware
2
4
80
1
30 - 45
1
Preheat the appliance.
